


Fall has arrived in full force around here, and we're thoroughly enjoying the cooler, crisp air and colourful landscapes! It's also a time of setting up our home, creating new routines, enjoying the harvest of autumn and eating lots of soups, stews and baked goods! One of my favourite snacks to bake at this time of year is ginger cake - topped with warm pear sauce and hot almond tea after a full afternoon of raking leaves is heavenly!
Ginger Cake (I no longer remember where I got this recipe from, I've had it in my journal for years now.....)
3 cups flour
1 Tbl cinnamon
2 tsp baking soda
1 1/2 tsp ground cloves
1 tsp ginger
3/4 tsp salt
1 1/2 cup sugar
1 cup vegetable oil (if I have it, I use extra light olive oil, otherwise I use applesauce)
1 cup molasses
2 eggs
1/2 cup water
2 Tbl minced fresh ginger
1/2 cup crystalized ginger, chopped into tiny pieces
Grease and flour 10-inch bundt pan.
Whisk together the dry ingredients and set aside.
In another bowl, mix all of the wet ingredients except crystalized ginger. Stir in flour mixture to wet, 1/3 at a time. After it is all well mixed together, add crystalized ginger.
Pour batter into cake pan and bake at 350 degrees for about 1 hour.
YUM! Not so bad with a little vanilla ice cream as well!!!!!!
Labels: food, Kea, kids, Ryland, Tiegan